| 03.18.2018

Sweet Potato Cakes


Brita Olson | Crumbs

Brita Olson | Crumbs

Crumbs | Brita Olson

Sweet potatoes are one of my favorite foods, but until this year I only knew one way to cook them. Growing up we only ate them with a turkey dinner, coated in butter and brown sugar. Although, I would never turn them down, it’s fun to add a little variety into my sweet potato repertoire. Sweet potatoes cakes are a fantastic addition. They are very versatile — a simple and delicious addition to many meals. I made a big batch and by the time the leftovers were gone, I’d eaten sweet potatoes as a side, a full meal and on a sandwich (think sweet potato burger).


  • 2 sweet potatoes, peeled and grated
  • 1 onion, chopped finely
  • 2-3 cups kale or spinach, chopped/shredded
  • 3 eggs, beaten
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine all ingredients and mix thoroughly.
  3. Scoop 1/4 cup onto a greased baking sheet and flatten with spatula or bottom of measuring cup.
  4. Bake for 20 minutes.
  5. Flip.
  6. Bake for 10 additional minutes.

Note: My oven tends to be fairly hot and I baked mine for a bit less time because they were starting to brown. Definitely check occasionally to prevent burning.

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